Serves: 12


  • 250g (2 cups) icing sugar
  • 50g (½ cup) cocoa powder
  • 480g (4 cups) golden cloud cake wheat flour
  • 3ml (½ tsp) bicarbonate of soda
  • 5ml (½ tsp) salt
  • 350g unsalted butter, chilled and cubed
  • 2 eggs
  • 5ml (1 tsp) vanilla essence
  • 125ml (½ cup) ALL GOLD strawberry jam
  • 175g chopped dark chocolate

Preparation method

Preheat oven to 180°c. Lightly grease a baking sheet. In a large bowl, sift together icing sugar, cocoa, flour, bicarbonate of soda and salt. Rub in butter until mixture is like fine crumbs (use your finger tips or pastry cutter). Add eggs and vanilla; mix until stiff dough forms. It may take a minute to come together. On a lightly floured surface, roll out dough to 5cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray. Bake for 10 minutes in oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely. Sandwich two cookies with ALL GOLD strawberry jam. Melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Drizzle with the chocolate and place on greaseproof paper to set.

Courtesy of ALL GOLD